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Sourdough Pizza Dough
Desi

Sourdough Pizza Dough

A naturally leavened sourdough pizza dough with a forgiving 1-3 day fridge window, so pizza night can happen whenever it's convenient.
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Prep Time 20 minutes
Cook Time 8 minutes
Rest / Ferment (Cold Ferment) 20 hours
Total Time 20 hours 28 minutes
Servings: 2 (12-inch) pizza crusts
Course: Bread, Main Course, Pizza
Cuisine: Italian
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (4 cups) bread flour
  • 325 g (1⅓ cups) filtered water, room temperature
  • 100 g (scant ½ cup) active sourdough starter
  • 20 g (about 1½ Tbsp) olive oil
  • 11 g (about 2 tsp) fine sea salt

Equipment

  • Kitchen scale
  • Pizza stone or steel
  • Pizza Peel
  • Two medium containers or bowls with lids

Method
 

  1. Stir water and active starter together, then mix in the flour in two additions with the salt in between, until a shaggy dough forms.
  2. Knead about 5 minutes until smooth, then knead in the olive oil.
  3. Cover and bulk ferment 3–4 hours at room temperature, until puffy.
  4. Divide into two balls, shape tightly, and place in oiled containers.
  5. Refrigerate at least overnight, up to 3 days.
  6. 1–2 hours before baking, bring dough to room temperature.
  7. Preheat a pizza stone or steel to 500°F for at least 45 minutes.
  8. Stretch into a 12-inch round, top, and transfer to the hot stone.
  9. Bake 7–9 minutes until blistered and golden.

Notes

This dough tolerates a wide window of fridge time (1–3 days) - plan your pizza night around when it's convenient, not around a strict timer.